
The Ultimate Party Sausage Roll
It’s not a party or Christmas without a good sausage roll! Impress your guests with this tried & true recipe with an added touch of tangy red onion marmalade. Can be made and frozen before baking; perfect to stock up the freezer for unexpected guests!
Quick Stats
Easy
12 servings
20 minutes bake time
The Ultimate Party Sausage Roll
It’s not a party or Christmas without a good sausage roll! Impress your guests with this tried & true recipe with an added touch of tangy red onion marmalade. Can be made and frozen before baking; perfect to stock up the freezer for unexpected guests!
Ingredients
- 1 x 320 g pack Jus-Rol™ Puff Pastry Sheet
- 10 (approx 600g) good quality Cumberland sausages (or similar)
- 1 tbsp Red onion marmalade
- 1 egg yolk
- 1 tbps milk a handful of sesame seeds
Equipment required
- Bowl
- Knife
- Baking tray
- Pastry Brush
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat the oven to, 220°C, (200C in a fan oven) 425°F, Gas Mark 7.
- Unroll the pastry and cut down the middle lengthways.
- Remove the skin from the sausages and place in a bowl with the onion marmalade and mix well.
- Divide the sausage meat in half and place down the middle of each length of pastry.
- Mix the yolk and milk in a small bowl with a fork and brush down one side of the pastry. Roll the pastry around the sausage meat using the egg to seal the edges.
- Chill for 20 minutes, or at this stage they can be kept covered in the fridge for up to 2 days or placed in a sealed container and stored in the freezer for up to a month (defrost completely in the fridge before cooking).
- Cut each piece into approximately 6 sausage rolls and place on a lightly oiled baking tray. Brush the tops with the rest of the egg mixture and sprinkle some sesame seeds on top. Bake for 20 mins or until golden and cooked through. Allow to stand for 5-10 minutes before serving.